Winter White Salad With Champagne Vinegar Food
12 BEST WINTER SALAD RECIPES: BUTTERNUT SQUASH SALAD & MORE
This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!
Provided by Sonja Overhiser
Categories Side dish
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
- In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
- Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
Nutrition Facts : Calories 398 calories, Sugar 17.9 g, Sodium 284.2 mg, Fat 34 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 3 g, Protein 3.3 g, Cholesterol 8.3 mg
CLASSIC VINAIGRETTE RECIPE - CHAMPAGNE AND BALSAMIC
Classic Vinaigrette is perfect for every salad. This is the best basic dressing you will find and easy to make.
Provided by Cyndy Ufkes at The Art of Food and Wine
Categories Salad Salad Dressing
Time 5m
Number Of Ingredients 8
Steps:
- Combine the vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Slowly drizzle in the olive oil and whisk until well combined. Alternately: Add the lid to the jar and shake vigorously until completely combined, or blend in everything in a small food processor.
- Shake well again before serving. Refrigerate if not using immediately.
Nutrition Facts : Calories 95 kcal, ServingSize 0.5 ounce, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g
WINTER WHITE SALAD WITH CREME-FRAICHE VINAIGRETTE
Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche dressing and finished with pomegranate seeds and fennel fronds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Whisk together creme fraiche, vinegar, mustard, and sugar; generously season with salt and pepper. In a large bowl, combine endives, sliced fennel, 1/4 cup fennel fronds, celery root, and apples; add half of dressing and toss. Arrange on a serving platter; season with salt and pepper. Top with remaining fennel fronds and pomegranate arils. Serve with remaining dressing.
WINTER WHITE SALAD WITH ENDIVE AND POMEGRANATE
This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.
Provided by Mindy Fox
Categories Salad Cheese Vegetable Vegetarian Endive Side Lunch Kid-Friendly Healthy Low Fat Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 13-15 minutes. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
- Meanwhile, whisk vinegar, orange juice, and 2 tsp. salt in a medium bowl, then whisk in 3 Tbsp. oil in a slow, steady stream.
- Coarsely chop cooled nuts. Toss with remaining 1 1/2 tsp. oil and a pinch of salt in a large wide bowl. Core and thinly slice apples; add to bowl along with endive and radishes.
- Drizzle dressing over salad. Gently but thoroughly toss just until salad is evenly dressed; adjust seasonings. Divide salad among serving plates. Top with cheese and pomegranate seeds.
- Do ahead
- Nuts can be toasted and cooled up to 3 days ahead. Keep covered at room temperature.
WINTER GREEN SALAD WITH GREEN APPLE VINAIGRETTE
Steps:
- Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.
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